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  • Lonboy - 9-11-13 I have visited 4 different Tony Saccos restaurants in both Michigan and North Carolina and look forward to seeing this new pizza chain take off so I can visit more locations as I travel around the country. The pizza is thin crust cooked in coal fired ovens at 1000 degrees (only takes 4-5 minutes). The restaurants have no freezers or fryers so you get fresh toppings and ingredients that makes for a great pizza experience. My pizza favorites are the Capo and Napoli, but I really haven't had a bad pizza at any of the restaurants and you can design your own pizza to your specific tastes. Also, Tony Saccos offers more than just pizza. At the Ballantyne Commons Parkway store (next to Starbucks for those who know the shopping center) I was pleasantly surprised by an excellent Italian mezza luna sandwich and antipasta salad. Not only was the quality excellent, but the portions were very large. Be prepared to take home leftovers for midnight snacks or tomorrow's lunch. Decor in the restaurant is what I would characterize as casual fine dining and the wait staff was friendly and knowledgable. I like this concept a lot and look forward to trying out more menu items on future visits.
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